Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
1 large yellow onion
1 large bag tortilla chips
2 cups shredded cheddar and jack cheese
2 avocado
jalapeño
1 bunch radishes
1 can black beans
5 roma tomatoes
2 Red onion
6 ears of fresh corn
Cotija cheese
2 bunches cilantro
sour cream
Prepared alfredo sauce
Prepared pesto
Fresh pasta (fettuccine or tagliatelle)
Chicken stock
4 oz diced pancetta
1 shallot
4 cups cherry tomatoes
6 lemons
Parmesan cheese
Basil
Scallions
1 bunch asparagus
2 summer squash
2 bell peppers
1 lb bacon
Quinoa
Sweet potato
White miso
Sunflower seeds
½ cup raw cashews
Burger buns
Green leaf lettuce
5 oz mixed baby greens
Green olives
4 oz halloumi cheese
4 large boneless skinless chicken breasts (about 2 lbs)
2 limes
Small red chili
1 lb green beans
4 oz dried rice noodles
Daikon radish
English cucumber
Carrots
Napa cabbage
Celery
Salted roasted peanuts
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
Canola oil
Garlic
Taco seasoning
Olive oil
Red pepper flakes
Eggs
Rice
Tahini
Rice vinegar
Brown sugar
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential)
Nachos for dinner? Yep! Totally acceptable when they come fully loaded with seasonal vegetables! We suggest prepping all of your corn tonight by removing it from the cobs and sautéing it for a few minutes in a pan with olive oil until golden brown. You'll only need 1/4 cup tonight, but save the extra cooked kernels for pasta tomorrow. One note, be sure to save those cobs for dinner tomorrow as well.
Remember those corn cobs you saved? Use them to infuse your cream sauce! The corn cobs pack a lot of flavor and will add a sweet corn essence to your pasta sauce.
Toss some of your favorite vegetables onto a sheet pan to roast, fry a few eggs and crisp up some bacon and you have a quick and delicious meal to feed a crowd. We like to serve this over rice for a more complete meal.
When prepping these easy veggie burgers, make a little extra quinoa so you can use it for tomorrow evening. If you don't have a food processor you can simply mash everything with a fork before forming into patties.
Feedfeed Tip To keep veggie burgers from falling apart when sautéing, we like to let them rest in the fridge for about 15-30 minutes to firm up before hitting the pan.
Feedfeed Tip If you have never grilled halloumi, what are you waiting for?! The flavor and texture is a cross between mozzarella and feta but it doesn't fully melt, making it perfect for grilling.
Send your thanks to @erica_julson_ in advance because you'll be making this light and refreshing chicken salad on repeat all summer long. One note, the chicken is marinated ahead for a few hours, so be sure to plan accordingly. You can prep the marinade the night before and let the chicken sit overnight in the fridge.
